Ok, this is kinda-sorta-paleo. Kind of but not really, blame the feta. But it’s still really good and pretty clean!
What you’ll need:
– 1 2lbs pork tenderloin
– 1-2 cups fresh baby spinach, chopped
– 1/4 cup feta cheese
– 2-4 slices pork bacon, broken up
– 1/8 cup medium onion, chopped finely
– Chicken broth
– Spice rub (I get mine pre-made from Whole Foods)
What you Do:
– Preheat the oven to 400* while preparing everything else
– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.
– Rinse the pork tenderloin and trim the fat if you want to. Then butterfly the tenderloin lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared. I take a meat tenderizer and flatten it out a little more.
– Spread the spinach across the meat then top with the feta and bacon.
– Close the meat up the best you can. I use bamboo skewers to help do this.
– Add the chicken broth to the bottom of the pan to keep the meat from drying out.
– Cook, uncovered at 400*F for 20 minutes. Once the first 20 minutes have passed, reduce the heat to 350* and cook for another 45-50 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.
Sorry for the lack of pictures for this one!